Mandarin Orange Marmalade
Bright and sweet, this mandarin orange marmalade is made quickly without special ingredients or equipment.
Ingredients
- 12 mandarin oranges
- 1 cup water
- 1 medium lemon (zested and juiced)
- 2 cups granulated sugar
Instructions
- Prep the fruit.Cut a thin slice off both ends of each mandarin and discard. Slice each mandarin in half through the equator, then cut each half into thin slices, removing any seeds as you go.
- Combine ingredients.In a medium saucepan, combine the sliced mandarins, water, lemon juice, and zest. Stir gently to mix.
- Simmer.Bring the mixture to a boil over medium heat, then reduce to a gentle simmer. Cook uncovered for about 20 minutes, stirring occasionally, until the peels are tender and the mixture looks slightly translucent.
- Add sugar.Stir in the sugar and return to a gentle boil. Cook for 25–30 minutes, stirring occasionally, until the mixture thickens and reaches 220°F (the “gel stage”).💡 If you don’t have a thermometer: Drop a small spoonful on a chilled plate. After a minute, push it with your finger — if it wrinkles slightly, it’s ready!
- Skim foam (optional).If you notice foam collecting on top, you can gently skim it off for a clearer finish.
- Cool and store.Let the marmalade cool for 10–15 minutes, then ladle into clean jars. Once cooled completely, cover and refrigerate.It will thicken more as it chills and keeps well in the fridge for up to 3 weeks.
Notes
About texture: The sugar helps the marmalade set to that classic gel-like consistency. If you substitute a sweetener like Splenda, it will still taste delicious but remain more syrupy.
Citrus variations: Try mixing mandarins with blood oranges, tangerines, or even a grapefruit for a more complex flavor.
Serving ideas: Spoon it over cheesecake, stir into cocktails, or warm it slightly to drizzle over brie or roasted carrots.